Mini Carrot Cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Ingredients
- 150g margarine
- 250g carrots
- 200g sugar
- 200g flour
- 2 x 5ml cinnamon
- 2 x 5ml baking powder
- 2 large eggs (Beaten)
- 150g sultanas/raisins
- 50g walnuts (optional)
For the Icing:
- 150g margarine
- 250g carrots
- 200g sugar
- 200g flour
- 2 x 5ml cinnamon
- 2 x 5ml baking powder
- 2 large eggs (Beaten)
- 150g sultanas/raisins
- 50g walnuts (optional)
- 50g cream cheese
- 75g icing sugar (Sifted)
- 1/4 tsp cinnamon
Method
- STEP 1Top and tail, peel and then grate the carrots.
- STEP 2Preheat oven to 200°C/gas mark 6.
- STEP 3Melt margarine and combine with grated carrots.
- STEP 4Add sugar and sift in the flour.
- STEP 5Add the cinnamon, baking powder and eggs.
- STEP 6Mix in sultanas/raisins and add the nuts (optional).
- STEP 7Bake for 20 mins until a consistent dark colour and a slightly firm top.
- STEP 8Leave to cool and then add the icing.
- STEP 9For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
- STEP 10Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
